Hummus is one of my go-to snacks when I need a quick and healthy fix. It’s also a very versatile dip. You can throw in cayenne or paprika to make it spicy. You can throw in cilantro for an Oriental twist. I stick to a simple recipe.
My Morning Snack: Hummus and Toasted Whole Wheat Tortillas
Basic Hummus Recipe
1 15 oz. can (420 grams) of garbanzo beans (chick peas) – drained and rinsed
1 garlic clove – chopped
1/4 cup water
3 teaspoons plain yogurt
1 teaspoon salt
3 tablespoons lemon juice (or calamansi juice)
1/3 cup extra virgin olive oil
Toss everything into a blender. Puree until you have a fine, smooth paste.
You may find that you may like your hummus much finer or a little chunkier — feel free to adjust the measurement of each ingredient.
- For a tangier hummus, add more garlic.
- For a more original hummus taste, go for tahini paste instead of olive oil. I don’t have tahini so I use EVOO and it’s just fine.
- For a saltier kick, mix chopped sun-dried tomatoes into the hummus paste.
- Want a little green? Stir in blanched, chopped spinach into the hummus before serving.
In the picture above, I topped my hummus with some cayenne pepper and some olive oil. Doesn’t it look pretty?
Hummus is wonderful to eat with toasted whole wheat tortillas. I simply slice a piece of tortilla into 4 parts, so I have 4 triangles. I toast the triangles in an oven toaster for 4-5 minutes, or till the edges brown a little bit. Then voila! Dip them in hummus and you’ve got yourself a yummy, healthy snack!